Flat bread… Ugh! You’d think that I’d have learned my lesson about baking in a hot kitchen. Times are MUCH shorter! But NOOOOOOOOOO! I let my dough rise for too long. The hell of it is that it tastes wonderful, but it’s UGLY. It’s like in high school when your friend is setting you up on a blind date and tells you, “She has a GREAT personality!”

My wife cut a slice and told me that it tasted incredible. I was expecting that because I really let my poolish develop for almost 30 hours. I just wanted to have that great taste with a great look! The picture above doesn’t really show just how flat those loaves are. But they’re pretty flat. And mind you, I’m not really pissed off; I’m more amused than anything else, mixed in with a bit of disappointment.

Pre-shaping, the dough was great. But it was hot, and frankly, I probably should’ve only proofed for about 15-20 minutes tops. But I let it go for a full hour and didn’t bother to check. By the time I got to the loaves, they had collapsed. Ugh! Pissed me off, but in a humorous way.

Failure is part of learning. They all can’t be perfect every time. I just have to be more vigilant next time!